BaxterStorey, the UK’s largest independent hospitality provider and at the forefront of food innovation, has partnered with Compton, opening Compton Restaurant in St John’s Square, London. A team of three BaxterStorey chefs are behind the menu, which offers diners everything from breakfast through to cocktails and small plates, alongside a grab and go deli.
Executive Chef, Mike Shaw, leads the team of three. Moving from Adam Byatt’s Michelin-starred Trinity, Mike credits his experience there as the biggest learning opportunity in his career to date. 29-year-old Head Chef, Sam Monastyrskyj, has previously worked in France, Majorca and the Cotswolds, in addition to gaining experience at Le Manoir and The Hand and Flowers. Ben Stanley, Sous/Pastry Chef, completes the trio, bringing with him a background in French pastry.
The menu inspiration is led by the team of three, who are working closely with Compton’s Creative Director, and Walter and Monty founder, Alex Kaye, who supports with menu development. Collaborating on creating dishes inspired by seasonal ingredients from local suppliers, everything, other than olives and olive oil, is British, and the team are proud to choose only the very best ingredients.
Mike said: “When we came together, we cherrypicked our favourite suppliers, keeping existing relationships and allowing us to build a list of some of the finest suppliers in the UK. Some of my favourites include H. Formans & Sons, Walter Rose & Son Butcher and Wellocks”.
The menu inspiration is simple, and dishes are frequently changed to allow the team to try new ideas and ingredient combinations. Mike says: “A dish will tell me when it’s ready to come off the menu, often once it’s run its course and been delicious”. Working closely with the front of house team is therefore important, and the kitchen regularly host team tasting sessions when dishes on the menu change.
Sam said: “When we want to change some of the dishes on the menu, it’s never a struggle to get new ideas down on paper – we always bounce ideas off each other. We’ve already changed up quite a few dishes to keep it seasonal and it’s good to keep things fresh.”
Some classic dishes will however remain on the menu, including beef tartar and ceviche. Croquettes are also proving popular, enjoyed alongside a handcrafted cocktail or homemade elderflower Champagne.
The team have been creative with offering plant-based options. Ben explains: “Plant-based desserts are always tricky as most desserts contain egg or cream, but we have developed a different take on strawberry jelly – British strawberries, champagne jelly and granita, basil and honeycomb, it’s delicious and fun! We’re already looking at changing the fruit for the next season.”
Compton Restaurant is open Monday to Saturday, offering an all-day menu and deli, serving a daily changing menu of fresh pastries, sandwiches, bagels, charcuterie, and artisan coffee
